Vegan savory butternut squash waffles are a warm and spicy fall recipe.  Enjoy them at breakfast or make breakfast for dinner!  Butternut squash waffles are high in protein and vitamin A.  These waffles are made with tofu for extra protein, calcium and iron too!  Enjoy some gluten-free, vegan butternut squash waffles this fall.

These savory vegan waffles were a brainchild of a very hungry Becca.  I went for a long trail run – side note, how PRETTY are the trails in the fall?! – and on my way home, I started thinking of breakfast.  Naturally.  Lately, I’ve been obsessed with garam masala (thanks to the curried pumpkin soup recipe I posted last month).  I’ve been using the spice to roast vegetables during my Sunday meal prep, and at that moment, sitting in my fridge was leftover roasted butternut squash.  BINGO!  Vegan savory butternut squash waffles.  Perfect for fall.

When I got home, I pulled up my sweet potato waffle recipe to use for the waffle base.  I love sneaking tofu into my waffle recipes for protein but also because it makes the fluffiest waffles ever.  Crispy on the outside, fluffy pillows on the inside.  Since I wanted more savory, I decided to add some caramelized onions to the batter as well.  You can leave out if you’re not an onion fan.  After some savory tweaks, I plugged in my waffle iron and went to town.  YAS QUEEN.

Ok so, what makes these butternut squash waffles good for athletes?  First, butternut squash is rich in cancer-fighting carotenoid Vitamin A.  It’s also a good source of potassium and vitamin C, which can help boost the immune system this winter.  Tofu contributes protein, calcium and iron, two essential nutrients for bone health and proper muscle function.  Tofu makes the waffles extra fluffy on the inside.  These savory waffles use a blend of cornmeal and chickpea flour so they are also gluten-free.

I made these butternut squash waffles savory with garam masala and black pepper.  Garam masala is an indian spice that provides a rich, warming flavor to dishes.  It’s a complex blend of spices that varies depending on region and chef.  Typically a garam masala blend contains coriander, cardamom, clove, nutmeg, cumin and cinnamon.  These spices have their own health benefits – antioxidant and anti-inflammatory properties.

Some savory waffle-making tips. 

• Roast the butternut squash with the onions and spices to deepen the flavor.  You can skip this step and choose to steam the squash instead, but I think you lose a layer of flavor in doing so.  Onions are optional, but they add to the savory flavor.
• Don’t overmix the batter when combining wet and dry ingredients.  The more you mix, the  stiffer the batter becomes, and the tougher/chewier the waffles.
• Grease your waffle iron before pouring in, even if it’s non-stick!  There’s nothing worse than opening your waffle iron and ripping the waffle in two!
• Determine if the waffle is done by sight and smell instead of relying on the automatic indicator on the waffle iron.  The waffle should be browned and should smell toasty and nutty.
• Top with tart fruits like blackberries for a flavor contrast

These savory waffles are a wonderful fall recipe.  With Vitamins A and C they are also a good breakfast for the winter months when flu season begins.  High in protein, they made a great post-workout meal.  I’ll even eat these vegan waffles for dinner! It’s always a good time for waffles.

If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you enjoy your savory butternut squash waffles!  

Buen provecho,

Becca

What I used for this recipe…

Print Recipe

Butternut Squash Waffles

Servings

mini waffles or 6 large waffles

Ingredients

Roasted Butternut Squash

• 1 medium sized butternut squash *About 4 cups cubed squash
• 1 c sliced yellow onion *optional
• 1-2 tbsp safflower oil *Or other neutral oil
• 1 tbsp garam masala
• 1/2 tsp black pepper

Waffle Ingredients

• 8 oz extra firm tofu
• 1 1/4 c unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 1/2 c chickpea flour
• 1/2 c cornmeal
• 2 tbsp cornstartch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt

Servings mini waffles or 6 large waffles Ingredients Roasted Butternut Squash 1 medium sized butternut squash *About 4 cups cubed squash 1 c sliced yellow onion *optional 1-2 tbsp safflower oil *Or other neutral oil 1 tbsp garam masala 1/2 tsp black pepper Waffle Ingredients 8 oz extra firm tofu 1 1/4 c unsweetened almond milk 1 tbsp apple cider vinegar 1 1/2 c chickpea flour 1/2 c cornmeal 2 tbsp cornstartch 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp sea salt

Instructions

1. Peel and cube the butternut squash. If including the onion, slice into rings. Toss the squash cubes and onion slices in 1-2 tablespoons of oil plus the spices. Spread evenly on a baking sheet and roast for 30 minutes at 400F.
2. In a large bowl, combine the chickpea flour, cornmeal, cornstarch, baking powder, baking soda and salt. Thoroughly mix and set aside.
3. In a small bowl, combine the almond milk and apple cider vinegar. Set aside to curdle for 5 minutes.
4. When the squash and onions are done roasting, place them in the bowl of a food processor. Add in the tofu and almond milk mixture and blend on high until liquidy. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the dry ingredients and mix gently until combined. You may need to add 1-2 more tablespoons of almond milk if the batter appears too dry.
5. Scoop about ~1/3c batter into heated and oiled waffle iron. Cook until browned and waffle smells toasty and nutty. Set the oven to warm and place finished waffles inside to stay warm while finishing with the rest of the batter. Makes 12 mini waffles or 6 large waffles.

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